Shrimp And Cucumber Salad With Horseradish Mayo

• 1 cup mayonnaise
• 1/4 cup (or more) prepared horseradish
• 2 teaspoons white wine vinegar
• 3 tablespoons kosher salt plus more
• Freshly ground black pepper
• 1 tablespoon chopped fresh tarragon
• 1/2 bunch dill
• 1 shallot, halved
• 10 whole black peppercorns
• 1 bay leaf
• 1 lemon, halved
• 1 pound frozen, thawed shelled wild Maine shrimp or small shrimp (preferably wild American) cut into 1/2" pieces
• 1/2 cup unpeeled English or Persian cucumber cut into 1/4" pieces

1. Whisk mayonnaise, 1/4 cup horseradish, and vinegar in a small bowl to blend. Season horseradish mayonnaise to taste with salt, pepper, and more horseradish, if desired. Fold in tarragon.
2. line a baking sheet with paper towels. Combine dill, next 3 ingredients, and 3 tablespoons salt in a large wide pot. Squeeze juice from lemon halves into pot; add lemon halves. Add 3 quarts water and bring to a boil. reduce heat to medium; simmer poaching liquid for 10 minutes.
3. Working in batches, place shrimp in a sieve and poach, shaking sieve occasionally, until shrimp just begin to curl and turn opaque, 15-20 seconds. Transfer to prepared sheet; let cool.
4. Combine cucumber, shrimp, and 1/4 cup horseradish mayonnaise in a medium bowl; fold to coat. Season to taste with salt, pepper, and more horseradish, if desired. DO AHEAD:

mayonnaise, horseradish, white wine vinegar, kosher salt, freshly ground black pepper, tarragon, dill, shallot, black peppercorns, bay leaf, lemon, frozen, cucumber

Taken from www.epicurious.com/recipes/food/views/shrimp-and-cucumber-salad-with-horseradish-mayo-395904 (may not work)